Baked Stuffed Capsicum

Recipe by
Total Time:
60-80 minutes
Serves: 5
Nutrition facts:

240 calories, 9 grams fat

Technique: Bake Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Matki Usal(Sprouted Matki or moth with spices), Spicy Chicken Chilli , ROUCH BEER CHICKEN WINGS WITH SPICY HABANERA CHILLY DIP , Narthangai Pachadi

Rate This Recipe


  • 5 - medium sized capsicums
  • 4 - large potatoes
  • 2 - medium sized onions, sliced finely
  • 2 tsp - butter
  • A few coriander leaves chopped
  • A few mint leaves chopped
  • 2 - green chillies, chopped
  • Salt - to taste
  • 1/4 kg - mice either beef or mutton
  • 1 tsp - chilli powder
  • 1 tsp - cumin powder
  • 1/2 tsp - turmeric powder
  • 2 tbsp - oil

How to Make Baked Stuffed Capsicum

  • Skin the kidneys and wash well. Cut into small pieces.
  • Melt the butter in a pan, then add the kidneys, chopped onions, mint powder, salt, pepper and tomatoes and mix well.
  • Add 1/2 cup of water and simmer on low heat for 30 to 35 minutes.
  • Line a buttered oven proof dish with a layer of the sliced potatoes.
  • Transfer the cooked kidneys on to this layer of potato slices. Cover the top with the remaining potato slices.
  • Dot all over with a tablespoon of butter
  • Bake in a hot oven (425 degrees) for 15 minutes until the potato layer turns golden brown.
  • Serve with rice or bread and steamed vegetables.
  • Recipe Courtesy: Anglo-Indian Recipes